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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 18 |
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My mom has made this for our family for our whole lives. Once at a party a family friend told my dad, If she can cook this, you can never say she can't cook again. Ingredients:
1 (15 ounce) container ricotta cheese (large size container) |
1 (16 ounce) box lasagna noodles (you'll have some extra) |
1 (26 ounce) jar chunky garden combination pasta sauce (i use ragu) |
1 (26 ounce) jar pasta sauce, of your preferred spice flavor (i use ragu) |
2 lbs ground beef |
2 (16 ounce) packages shredded mozzarella cheese |
2 eggs |
parsley, to taste |
italian seasoning, to taste |
Directions:
1. Brown the ground beef in a large pan.
2. Drain the grease.
3. Add all of the chunky vegetable sauce and enough of the original/spice for the meat to be able to simmer.
4. Simmer for 30 minutes.
5. Meanwhile boil the lasagna noodles.
6. Mix the ricotta cheese and eggs.
7. Add parsley and Italian seasoning until the cheese is well flecked with it (i tend to use about a palm full of each).
8. When the meat is done, put a thin layer of meat on the bottom of the lasagna pan.
9. Then add layers of noodles, ricotta mix, meat, and mozzarella cheese to the top (end with mozzarella).
10. Bake for 45 minutes covered with tinfoil and 30 minutes uncovered at 325°F Serves 6-10 when made in a large pan.
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